Joan Nathan:

Huevos Haminados or Baked Eggs Jewish Style

These creamy, caramel-colored eggs can be served at your seder, for Shabbat, or any time as a first course chopped with sautéed onions.

  • Sand
  • Large eggs

Preheat your oven to 200 degrees.  In a heavy Dutch oven, layer sand (can be purchased at a garden store) with whole eggs.  Use as many eggs as you would like but make sure that they do not touch.  Totally cover the eggs with the sand.  Close the Dutch oven and bake for 12 hours.